SOFT SHELLED CRAB

Sauteed Louisiana Soft-Shelled Crab, topped with a low-fat Tarragon Ceaper Tartar sauce served with Steamed Asparagus and White Rice

2 Louisiana soft-shell crabs, cleaned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
¼ teaspoon granulated garlic
1/4 cup all-purpose flour
2 tablespoons unsalted butter

In a small mixing bowl combine salt, black pepper, cayenne pepper, and granulated garlic. Dust each side of the crabs with spice mixture. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour. Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook about 4 minutes. Turn crabs over; cook an additional 3 or 4 minutes.

Low-Fat Tarragon Caper Tartar Sauce:
1/2 cup olive oil mayonnaise
1 sour gherkin pickle, chopped
1 tablespoon minced shallot
1 anchovy fillet, minced or 1/2 teaspoon anchovy paste
1 teaspoon chopped capers
1 tablespoon fresh tarragon finely chopped
1 teaspoon chopped fresh parsley
2 teaspoons fresh lemon juice
Freshly ground pepper and sea salt to taste

Combine mayonnaise,chopped pickle, shallots, anchovy, capers, tarragon and parsley in a small bowl. Stir in lemon juice and pepper